When I’m not drinking, or blogging about drinking, or taking pictures of drinks, I like to spend my time surfing the interweb for drink recipes, drink blogs and pictures of drinks. So yeah, I’m in a good place. I stumbled upon this lil’ mofo on the Death & Company website… It’s a great drink for a few reasons… first of all it’s got Laphroaig, green Chartreuse and Maraschino, which is just too fucking crazy for me not to make. Secondliest, this is a variation on the “Last Word” cocktail, which was invented during prohibition at the Detroit Athletic Club. So that’s pretty cool.
Taste the Stick
Pete’s Word
.75 oz. Laphroaig
.75 oz. Maraschino
.75 oz. Lime Juice
.75 oz. Chartreuse
Shake and serve up.
I know what you’re thinking, “holy shit, that’s a weird combination of intense flavors!?!” Well, you would be correct. However, the proportions are really important on this one… I fucked around and got some pretty bad results, but when I went back to the original proportions, it came out really balanced. It’s sweet, sour, smokey and herbaceous. What’s not to like?
Here’s one from Trader Vic’s book… It isn’t a very good drink, but it looks cool. It’s also pretty fucking hard to make, so I’m gonna post it, and you’re gonna read it, and that’s the way it’s gonna fucking crappen. Accept it, look at the picture, and then go back to your awesome life. Jerk.
Who you callin' a pousse?
Union Jack
1/2 oz. Grenadine
1/2 oz. Maraschino
1/2 oz. Chartreuse
Pour ingredients slowly over the back of a spoon, in order, into a chilled cordial glass. Prepare to be underwhelmed.
I’ve been kicking around the idea of trying out a pousse-café style drink – basically a layered cocktail that consists of syrups, liqueurs and liquors, all floated on top of one another. The pousse-café went out of fashion after prohibition, and really never came back in it’s proper form. I suspect that’s because most of these drinks are created by the way they look, rather than how they taste, but that’s just drunken speculation at this point. Anyhangles, I haven’t figured out which one I want to try yet, but I did stumble across this little gem. It was originally a pousse-café: red cherry on the bottom, sweet vermouth poured over that, followed by gin, and finally green chartreuse. This is a cocktail version of that drink, and damnit, it feels right.
Bijou Cocktail
1.5 oz. Dry Gin
.75 oz. Sweet Vermouth
.75 oz. Green Chartreuse
Dash Orange Bitters
Stir over ice, serve up, garnish with a cherry.
If you like a nice martini, or a martinez, for that matter, and you can “get down” with some Chartreuse, give this little bastard a run. It’s easy, and yes, it likes to party.
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